Blueberry Cake with Crumbles

 This is a translation of the recipe from the following web-site: https://www.waseigenes.com/2021/08/22/blaubeerkuchen-mit-mandeln-und-streusel/

What you need

• 500g blueberries
• 450g flour
• 300g butter (salted or add a pinch of salt)
• 200g ground almonds
• 160g sugar
• 2 eggs
• baking powder

Dough

• 210g soft or melted butter (preferably salted butter - otherwise add a pinch of salt)
• 70g sugar
• 2 egg yolks (keep the egg white!)
• 300g white flour
• 1 teaspoon of baking powder
• a pinch of salt - unless you take salted butter (see above)

Almond paste

• 2 egg white (see above)
• 30g sugar
• 200g ground almonds

Crumble

• 150g white flour
• 90g cold butter
• 60g sugar

Equipment

• kitchen mixer
• bowls
• spring form for the cake

How you do it

• preheat the oven to 180C
• grease the baking form and sprinkle with a bit of seminole and flour
• separate the egg whites from the yolk and keep both in separate bowls/containers

Dough

• melt the butter for the dough (210g) and put into a bowl together with the sugar
• whisk until it gets creamy and then add the egg yolk
• keep whisking until it gets creamy again then carefully add the flour and baking powder
• mix (e.g. with a kneading hook) until it becomes a smooth paste
• roll out the paste onto the spring baking form making sure that you put the dough up around the edges
• put aside

Almond paste

• whip the egg white and sugar until the egg white turns stiff.
• add the ground almonds carefully (at low speed) and mix until it becomes a smooth paste
• spread the paste evenly over the dough in the form

Blueberries and crumble

• wash the blueberries and put them into the form - evenly spread
• put the cold butter, flour and sugar into a form and knead until the crumbles start to form.
• add the crumbles on top of the blueberries

Finally

• put the form into the preheated oven and bake for 45min

Seabass on Potatoes with spinach

 What you need

• 500g potatoes - the firm cooking kind or salad potatoes
• olives
• a whole sea bass (already gutted)
• 1 medium to large onion
• 1 lemon
• 1 carrot
• a bundle of tarragon
• butter ca 100g
• salt, pepper
• two cloves of garlic

Equipment

• sauce pan large
• baking tin or baking pan - so the sea bass can fit in as a whole
• a sieve

How you do it

• wash the spinach
• peel the onions and carrots and slice them
• wash/rinse the tarragon
• prepare the fish
• wash, rinse and dry with paper kitchen towels
• salt/pepper on the in and outside
• stuff the fish (if possible) with some of the tarragon, a slice of lemon and onions
• peel the potatoes and cook for 15-18min in salty water
• rinse and let dry/cool for another 15min - maybe smash them a little bit in the pot
• while waiting, melt the butter with a bit of tarragon and a slice of lemon
• preheat the over to 200C
• put the potatoes into the baking pan 
• melt the butter with a bit of lemon zest or a slice of lemon and some of the tarragon.
• pour over the potatoes 
• sprinkle the potatoes with salt and pepper (preferably rock salt or crystalline salt)
• bake for 30min until golden brown
• remove the pan from the oven and let it cool down for a few minutes
• turn the heat up to max e.g. 250C

• if the sea bass needs more seasoning, do it now. 
• add the olives, bay leaves and lemon slices to the pan
• Then place the sea bass (skin up if it's filets) over the potatoes and return the pan into the oven for another 10min or so

For the spinach

• in the sauce pan melt butter and put the sliced/cut onions into it until they become translucent
• slice the garlic and add it to the mix
• then add the spinach and cook the whole this for ca 10min. The spinach will "collapse"